How to Make Vanillekipferl: A Taste of Austrian Christmas Magic

Vanillekipferl, these melt-in-your-mouth crescent cookies dusted with powdered sugar, are much more than just a treat. They are a cherished Austrian tradition, synonymous with Christmas markets and cozy winter evenings. The name itself, translating to “vanilla crescents,” hints at their delicate flavor and enchanting aroma.

If you’re looking to add a touch of European charm to your holiday baking, look no further! This recipe will guide you through each step, ensuring your Vanillekipferl turn out as delightful as the ones found in the heart of Vienna.

Gathering Your Ingredients:

The beauty of Vanillekipferl lies in their simplicity. You likely have most of these ingredients in your pantry already!

• 2 cups all-purpose flour
• 1 cup finely ground almonds (almond flour works too!)
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional: chopped pecans or walnuts for added texture (about 1/2 cup)

Tools of the Trade:

• Baking sheets
• Parchment paper
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• Wire rack for cooling

Let’s Get Baking!

Step 1: The Foundation

1. In a large bowl, cream together the softened butter and powdered sugar using an electric mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes.
2. Beat in the vanilla extract until well combined. The aroma alone will transport you to a Viennese bakery!

Step 2: Building the Dough

1. In a separate bowl, whisk together the flour, ground almonds, and salt. This ensures the dry ingredients are evenly distributed, resulting in a consistent cookie texture.
2. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as it can make the cookies tough.
3. If you’re adding nuts, gently fold them in at this stage.

Step 3: Chilling Out

1. Divide the dough in half and shape each half into a disc. Wrap them tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is crucial for two reasons: it prevents the cookies from spreading too much while baking and allows the flavors to meld beautifully.

Step 4: Shaping the Crescents

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
2. Take one disc of dough out of the refrigerator and place it on a lightly floured surface.
3. Roll out the dough to about 1/4 inch thickness. Using a sharp knife, cut the dough into 2-inch long strips.
4. Gently shape each strip into a crescent shape. Don’t worry if they aren’t perfect, their rustic charm is part of their appeal!

Step 5: The Sweet Finish Line

1. Place the crescents onto your prepared baking sheets, leaving a little space between each cookie.
2. Bake for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them as they can burn easily.
3. While the cookies are still warm, generously dust them with powdered sugar. This creates that signature snowy coating.